Armenian

Name: Armenian
Yield: 6 servings
Cuisine: null
Ingredients: 3 pound rockfish fillets, (Rock cod); 4 tablespoon oil; 4 - 5 green onions, chopped fine; French dressing; 1 eggplant, sliced; 1/4 teaspoon pepper; 1 tablespoon dry parsley; 1 teaspoon salt; 1/2 cup sliced canned mushrooms, drained (optional); 1/4 teaspoon Italian herbs; 7 ounce can hot tomato sauce

Yield: 6 servings

Ingredients

3 pound rockfish fillets, (Rock cod)
4 tablespoon oil
4 - 5 green onions, chopped fine
French dressing
1 eggplant, sliced
1/4 teaspoon pepper
1 tablespoon dry parsley
1 teaspoon salt
1/2 cup sliced canned mushrooms, drained (optional)
1/4 teaspoon Italian herbs
7 ounce can hot tomato sauce

Directions

Marinate fish fillets in french dressing to cover for 1 hour.
Saute eggplant slices in oil.
Remove slices, and add parsley, onions, and seasonings, and saute.
Oil a 2 quart casserole, and alternate layers of sauteed seasonings, egg plant and fish fillets.
Top with tomato sauce that has been mixed with 1 can water and mushrooms.
Bake in hot oven, 450 degrees for 20 minutes.
Serve with garlic bread.